Homemade Fudge Pops!

Who doesn’t love a frozen fudge pop? I was a BIG fan of them when I was younger so I worried that a knock-off “real food” version wouldn’t taste as good as what I remembered…but, oh was I wrong! And in case we need any proof my 8-year-old actually told me I was “acting like a kid” while we were eating them together for the first time. Oops – I must have gotten a little messy and proclaimed how good it was one too many times. :)

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Ingredients

Instructions

In a medium sized bowl whisk together the syrup, cocoa powder, and vanilla until thoroughly combined and there are almost no clumps left. Slowly whisk in both the yogurt and milk.

Pour into the popsicle molds, add a popsicle stick, and freeze. When you are ready to dig in, run a little bit of warm water on the outside of the molds to loosen them up so the popsicles come out easily. Enjoy!

Recipe Notes

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Gotcha! Just wondering, is nutrition info available for this recipe? 2/3 cup of maple syrup is a lot, and I was wondering how many grams of sugar that would be. I looked it up and it is approximately 140 grams of sugar, but I wasn’t sure if I got that right. The yogurt I was considering using (Stonyfield Farms) is organic and only has 30 grams of sugar for 1 cup of yogurt. I wonder if I would need to add something to make the pops sweeter since it has less sugar than the maple syrup.

Thanks for asking Deanna, I am curious too, I just made Lisa’s homemade ice cream tonight and for the chocolate I used 8 Tablespoons of pure maple syrup and 4 Tablespoons of cocoa powder to 1 and 1/4 cup whole milk and 1 and 1/4 cup heavy cream, it was delicious but not overly sweet or overly chocolatey. I can see where making the “fudge” bars would require the amount of maple syrup. The original fudge pop has 80 calories and 5 grams of sugar per pop, this would be over 14 grams of sugar per pop.

Hi again. So, you want to sub it for the maple syrup. I read the comment too fast. :) Yes, maple syrup has about 14 grams of sugar per tablespoon so it does add up to a lot of sugar over-all. We’ve not tried to use just a sweetened yogurt but I would suspect that the end product might not be quite sweet enough. Let us know if you give it a try.

So good! I did reduce the maple syrup to a 1/3 cup, plus 1 tbsp. The amount of sweetness was perfect for us. I also wanted to mention that before adding the milk & yogurt, I took a taste and thought it would be perfect for chocolate icing!

My daughter is allergic to dairy. Can the milk in this recipe be subbed with rice milk and the yogurt substituted with the rice milk also? She is also allergic to coconut. If subbing rice milk in place of those won’t work, what would you recommend?

I just discovered this in your book that just came in the mail today (gorgeous book btw, and some great recipe ideas, looking forward to trying many of em out as I start my real food journey more seriously), and was wondering, will honey work with this too? Or is maple syrup the best choice to use for it to be liquid enough and set properly?

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